Tuna Kimbap

참치 김밥, ChamChi GimBap

Hi Everyone! Today I will show you how to make tuna kimbap called “참치 김밥” in Korean. I already posted common kimbap and beef kimbap before. So if you are interested in them, please check them out. There are many similarities between different kinds of kimbap, with the ingredients only being slightly different. In this recipe, the unique flavor of perilla leaves combines well with the tuna and other ingredients. Try this delicious kimbap someday.

For the Rice

Directions

Preheat an 8-inch nonstick pan with some oil. Pour the egg into the heated pan. Cook for about 5 minutes on medium.

When the surface of the egg starts to become cooked, flip the egg and cook for 2-3 more minutes, or until the egg is completely cooked.

Cool down the egg on a cutting board a little and then cut it into ½-inch strips. I like my egg a little thick.

While you are cooking the egg, boil about 6 cups of water with ½ tsp of salt.

Add 6 oz of spinach into the boiling water and cook for 30 seconds on medium-high. It is important not to over cook the spinach, or you will lose too much of its nutrition and green color. If you use baby spinach, turn off the boiling water right after you add the spinach. Stir the spinach for about 5 seconds.

After the spinach is done cooking, rinse it in cold water right away two times. Squeeze out the water. You will get about 1 cup of cooked spinach.

Mix the spinach, ½ tsp of minced garlic, ½ tsp of sesame oil, and ⅛ tsp of salt in a mixing bowl.

Cut 1 cup worth of carrot in very thin strips.

Fry the carrot in a heated pan with little bit of oil and ⅛ tsp of salt for about 3 minutes on medium-high.

Add 1 cup of canned tuna, 2 Tbsp of mayonnaise, and 2 pinches black pepper in a bowl. Drain any oil or water from tuna before using it.

Mix it well.

Wash 8 perilla leaves carefully and wipe away the water from them. Remove the stems and then tear them in half. You will need 1 perilla leaf per 1 roll of kimbap.

Cut some yellow pickled radish into strips the same length as the dried laver and about a ⅓-inch thickness.

Obtain 8 crab sticks. Korean crab sticks are longer and thinner than American crab sticks. You can find them in a Korean or Asian grocery store. Depending on your tastes, you can use one stick per roll or you can divide each stick in half.

Obtain 4 slices of American cheese. Divide each slice into 4 strips. We will use 2 strips for 1 kimbap roll. It is optional, although I personally think the cheese is a great match with the tuna and perilla leaves.

Combine all the ingredients for the rice: 5 cups of cooked short grain rice, 1 Tbsp of sesame oil, 1 Tbsp of sesame seeds, and ½ tsp of salt. Mix everything gently.

Place 1 sheet of dried laver on top of a bamboo mat, shiny side down. Spread about ½ generous cup of rice over ⅔ of the top of the laver.

Place 2 perilla leaf halves on top of rice at the end. Then place 2 pieces of cheese on top of the perilla.

Put some tuna on top of the cheese – about the same width as the cheese.

Put 1 crab stick, some spinach, and some carrot next to tuna.

Put 1 strip of egg and 1 strip of pickled radish on top of crab stick and spinach.

Roll up the kimbap. Put some pieces of rice along the end of the laver. This will help to seal the kimbap tightly.

Finish rolling with your hands – without the bamboo mat. Put the rolled kimbap back in the bamboo mat again. Squeeze the bamboo mat evenly to help the kimbap stick together and stay firm.

Comments

Thanks for the recipes! I’m looking at this to add to my own collection of great Korean Food Recipes. Very useful with all the images! Good idea and it definitely makes it easier for viewers to cook and learn.

Your recipe for the triangle samgak bimpap is fantastic. I am from Singapore and and intend to sell in my shop selling the triangle Samgak Kimbap. Please be kind enough to let me know where I can order from the wholesaler or manufacturer of the disposal plastic wrapper in Korea. I would like to order in bulk. Appreciate if you can furnish me the company name, email address and telephone Nr.

Hi Janet, I’m sorry but currently I’m living in USA.. and I bought the kit here. Of course you can buy them in Korea too. I don’t know how you can purchase things from Korea.. I searched the company for you…and here is a link of that company. I payed about 6 dollar.. they seem much cheaper there in Korea.http://www.samhae.com/front/php/category.php?cate_no=62 On the bottom of the page, you can see the phone number and email to contact the company. Good luck.

Hi, is this recipe how they make it at all the 24 hr orange kimbap restaurants in Korea? It seems really similar but it’s been so long since I’ve been to Korea that I can’t remember if they use American cheese.

hi Yong, I don’t know much about Malaysian cuisine..but I believe that there will be many good vegetables and ingredients over there.. so.. You can be creative and use some kind of leafy vegetable that your country use for your cuisine instead of perilla leaves.

Hi Ms Lee! I made this Kimbap today for a picnic I attended and it was a big success! Literally everyone loved it I’m gonna make it for my boyfriend next cuz he hates to eat veggies but I think he might eat them if they were in kimbap form. haha

Its my first time leaving a comment here, but I want to thank you for teaching and sharing your recipes! I love how you make the instructions so concise and easy to understand. And your short Korean lessons are so cute! haha I recently became a Korean food fanatic and I find your website to be one of the best Korean food websites around! Hope I find enough time to try some more of your recipes in the future

aeri, can you please tell me the amount of rice when you cook with the amount of water? I cooked my short grain rice 2 times and it always turn out really sticky and wet.. I hope u can reply my as soon as possible TT TT thank u so much!!

Hi! I’m Aeri Lee. Welcome to my website where I show you how to make delicious Korean food along with teaching a little Korean, sharing family moments with you, and other things. Read more about me and this website here.